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The Macchiona is Barbera and Bonarda macerated on the skins for 30 days using only indigenous yeasts
with a light basket press and the juice seeing 2-3 hours of skin contact
Refermentation takes another 8-10 months
Yields: 2-2
Pre-Arrival
Sky Zinfandel Mount Veeder Napa Valley 2015 region_Jura The Macchiona is Barbera and
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